08 February 2008

Random Beer Roundup

Here's some random beer news and info that I've dug up in the past week or so.

I've been crisper-drawer aging my brother's Miller Light for months - "How should beer be stored to produce the desired flavors? Simpson recommends keeping the bottles cool rather than cold (55 to 65 degrees is fine) and, above all, shielding them from light. UV rays, he warns, can break down hop compounds called isohumulones, producing an unpleasant "skunky" aroma."

No mention of Bud Light and Chips Ahoy here - "When better but the dark nights of February to seduce your sweetie with a sumptuous symphony of the senses? And what better way to woo the object of your affections than with the delightfully delectable duo of chocolate -- and beer?"

(Here's the link if you're wondering about the Chips Ahoy/Bud Light)

This just in: Breweries Brew Beer
- "Harpoon's "tour" revolves around a buffet-style sampling session led by Osaki with the assistance of Brian Goedde. Normally managing Harpoon's warehouse - located at the rear of the facility - Goedde lends Osaki a hand during the normally busy Saturday tastings.

"It's a mixed crowd," Goedde said, describing the small throng of tasters talking over Osaki's lecture on the finer points of the brewing process. "The older people tend to listen more."

A native of Indiana, Goedde said he had been a Guinness drinker until he first tasted the Munich Dark."

If they brewed a Morganic Beer they'd call it "Holy Teet" - Via our friend Mat at Cavalier comes Clipper City news: "It's here - 2008 "Holy Sheet" Uber Abbey Ale, a 9% ABV Belgian Abbey Style ale. This sold out in record time last year, so be ready when it arrives! Also, this is a beer that benefits from time - the 2007 became much more interesting after a year in the bottle! So make sure you put some away."

Matt says "I am personally looking forward to taste the 2008 vintage of Holy Sheet as I found the 2007 Vintage absolutely wonderful."

Clipper City is also in the process of launching a line of organic beers under the Oxford Organic Ales label. What's an organic beer? "First off, in order for any product to use the term “organic” in its name it must be certified by an accredited governmental organization – usually the state Department of Agriculture. Our certification comes from the Maryland department." More on the subject is available at Hugh's Blog on the Clipper City site.

1 comment:

  1. I was unaware that the Oxford ales were organic. I've had both the Hefeweizen and the Raspberry and I think they were both fairly decent summer beers. It will be interesting to see what they add to the line in the future.